New York is a city of immigrants, a place where diverse cultures co-exist, thrive, expand and blend. We are a mish-mash of transplants. And that mish-mash tastes real good.
Last month, I had the delicious joy of joining Cristina Lombardi, the insanely knowledgeable owner of Follow Me New York City Adventures on their “Taste of Queens Adventure.” This private, customizable walking tour focuses on the neighborhoods of Astoria or Flushing, depending on the interests of the guests. In fact, Follow Me NYC can customize pretty much any type of tour you’d like: from a tipsy tour through the city’s speakeasies to a sweet-tooth tasting of the city’s best candy and dessert spots. They also offer a la carte adventures exploring Times Square & Theater District, Wall Street & Financial District, Central Park and Greenwich Village.
On a sunny and blustery fall day, our small group set out to taste our way through Astoria, Queens. Queens is the most diverse borough of New York City and, depending on what survey you read, it is either in the top three or the most diverse county in the entire United States. According to the last U.S. census in 2010, 48.5% of the population of Queens is foreign-born.
We began our tour with a brief history lesson. We learned Astoria was named after the wealthiest man in America (at the time), John Jacob Astor, in the hopes he would invest in his namesake neighborhood. And though he could literally see it from his palatial home on the Upper East Side of Manhattan, it is rumored Mr. Astor never actually set foot in Astoria, nor invested any substantial money. Regardless, the name stuck and, through the years, Astoria became home for every wave of immigrants that landed on our shores.
Galaktoboureko
Throughout the early to mid 1900’s it was primarily Irish, Italian and Jewish. It wasn’t until the 1960’s that Greek immigrants began flocking to Astoria and creating one of the largest centers of Greek culture in the United States. So, it was fitting that our first stop was the family-owned Yaya’s Bakery for a taste of Galaktoboureko, a traditional Greek phyllo dough pastry filled with warm custard and drizzled with a light syrup made from honey and lemon juice. Not only was it delicious, but it was a dessert I would have never thought of ordering had it not been for our guide, Cristina, who chose this pastry specifically for that reason.
With warmer bellies, we headed to La Cabaña Grocery for Tacos al Pastor (a pork taco with fresh cilantro, pineapple, chopped onion and a squeeze of lime). The bodega sells traditional spices, authentic ingredients and beloved Mexican treats in a no-frills but all-taste setting.
Samosa at Seva Indian Restaurant
From one characteristically spicy cuisine to another, we next savored a vegetable Samosa at Seva Indian Restaurant, which specializes in Northern Indian dishes. Don’t forget to dunk the potato, onion, pea and lentil-filled pastry in the mint chutney for the full flavor explosion.
Spinach Burke
Our walk continued to Djerdan for a Spinach Burek, a Balkan staple and probably my favorite of the day. The crispy phyllo-dough pastry is filled with cheese and freshly sautéed spinach and shaped like a (very tasty!) cigar. Insider tip: In between trips to Astoria, you can order from their online store.
At our next stop, Zenon Taverna, a member of the family that owns the restaurant greeted us with a crash course in Cypriot cuisine, explaining “we use a lot of mint and cumin… we use all the spices that Greeks won’t.” He continued describing the flavors as a blending of traditional Greek, Turkish and Middle Eastern influences, before serving us Trahana Soup. The traditional Cypriot soup is made with bulgur wheat, thickened in chicken stock, Greek yogurt, halloumi (a type of goat cheese) and finished off with a squeeze of fresh lemon.
From the traditional to the trendy, our group headed to the very popular Queens Comfort, which had a line of folks waiting to enter. Inside, there was a DJ spinning for a brunch clientele that was equal parts multi-generational families and Millennial hipsters. Our takeaway was a taste of the Atomic Fire Balls–deep-fried, Siracha-infused mac ‘n cheese balls. If these spicy nuggets were indicative of the other menu options, I can easily understand the long line of eager diners.
Atomic Fire Balls
Our final stop took us to Little Morocco for a taste of the Merguez sausage, a minced lamb sausage spiced with cumin, chili peppers, sumac and harissa. The area of Steinway Street, where the restaurant is located, is often called Little Egypt or Little Morocco, as Lebanese, Northern African and Middle Eastern immigrants have been steadily settling in the area since the 1980’s.
This tour through Astoria was a much-needed reminder that diversity makes New York City great—always! As a now seasoned New Yorker I too often stay within my own neighborhood out of habit and, well, laziness. But no one moves to New York to stay within his comfort level. Especially as politicians are using the topic of immigration to stoke unfounded fears, it’s important to remember that our diversity makes us stronger, makes us better, and makes our walks through Astoria all the more tasty.
(The restaurants we visited on our tasting adventure; our fabulous guide, Cristina Lombardi, in center; Trahana Soup lower left.)
***To share in the experience, visit the “Astoria Tasting” highlighted story on the @travelingiq Instagram
Photo via flickr/
